Yabukita

藪北

やぶきた

The Yabukita tea cultivar is resistant to cold and dry conditions and can be grown throughout Japan. Due to its high yield and fast growth rate in combination with its expressive flavour and elegant, light umami aroma, the variety is very popular with tea farmers and consumers alike.

Yabukita accounts for 73% of Japan's total tea harvest and around 40% of the tea harvest in Kagoshima.

In 1908, the cultivar was bred in Shizuoka by Hikosaburo Sugiyama. The name Yabukita is derived from the place where the tea was first cultivated by Sugiyama: the northern part (kita) of a bamboo grove (yabu). Originally there was another variety, yabuminami (the south of the bamboo grove), but this did not catch on, while yabukita established itself as the epitome of Japanese tea.

The first tree of the Yabukita variety was replanted from its location in the bamboo grove near the Shizuoka Prefectural Art Museum and is designated as a prefectural natural monument. Even after more than 100 years, it continues to bear leaves and is a popular tourist destination.

It was only after Sugiyama's death that Yabukita was officially registered as a cultivar in 1953. Since then, over 100 other cultivars have been bred on the basis of Yaabukita, including the much-praised Saemidori and Okumidori varieties.

However, the wide distribution of the cultivar also creates problems. At harvest time, all fields ripen at roughly the same time, which leads to bottlenecks in labour and production capacity, and pests and diseases also spread more easily. To counteract this, organic farming in particular is increasingly focussing on diversification and the breeding of new cultivars as well as the expansion of old varieties.

Tees mit dem Kultivar Yabukita im KEIKO Shop

Gyokuro Kiwami - Organic Japanese Green Tea

Enjoy a harmonious aroma with the fine sweetness typical of Gyokuro, paired with a refreshing fruity spice and a long, full-bodied aftertaste. For the first time we can now offer a premium Gyokuro from the highlands of Kagoshima. The tea bushes are only harvested once a year. In two stages, the tea plants are shaded for a total of 3 weeks and slightly steamed for about 40 seconds (Futsuumushi). The infusion of the small dark green needle-shaped leaves presents itself in the cup with a green that is unusually intense for Gyokuro, especially in the second infusion, and a fresh, invigorating fragrance. We recommend three infusions at 50-60°C for this tea, the fruity aromas are particularly effective in cold infusion. Fully shaded teas from organic cultivation are particularly rare, as the tea plants are also particularly prone to parasites in the strong shade and special diligence and experience are required for cultivation. However, the effort is rewarded with a very special, multifaceted density of aromas. Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we ask you to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer.

Content: 50 g (€64.00* / 100 g)

€32.00*